BANANA CREAM CHIFFON CAKE WITH WHIPPED CREAM FILLING

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Banana Cream Chiffon Cake With Whipped Cream Filling image

Very old cake recipe of Libbie's. Uses Wesson oil so this was probably one of their recipes. I have recipes that use just egg yolks also for your extras, or you can try egg beaters. i did for 1/2 cup of whites and added the 2 whites from eggs. this is very light cake with good flavor

Provided by Dienia B.

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 15

1 1/8 cups cake flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil, Wesson's
2 egg yolks
3 tablespoons water, cold
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/2 cup banana, sieved very ripe bananas (used 1 large very ripe )
1/2 cup egg white, 4 of them
1/4 teaspoon cream of tartar
1 pint heavy cream
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

  • Sift flour, sugar, baking powder, and salt together.
  • Make a well in the dry ingredients.
  • Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
  • Beat really good.
  • Beat egg whites and cream of tartar together.
  • Beat very stiff; do not under beat.
  • Do not stir; just fold the beaten egg whites very gently into the banana mixture.
  • Pour batter into an ungreased angel food pan.
  • Bake 50 minutes. at 350 degrees
  • When baked, turn pan upside down and cool.
  • When cake is cold, split crosswise 3 times into 3 layers.
  • Spread with whipped cream filling between layers and top.
  • WHIPPED CREAM FILLING:.
  • In a chilled bowl, beat the whipping cream very stiff.
  • Add vanilla and powdered sugar gradually.

Nutrition Facts : Calories 3748.3, Fat 240.5, SaturatedFat 119.9, Cholesterol 984.1, Sodium 2113.5, Carbohydrate 365.6, Fiber 4.7, Sugar 220.4, Protein 41.3

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